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Sprouted Buckwheat Courgette Bread

Laura Bond, Serves 8-10

I developed this recipe for Planet Organic using their sprouted-buckwheat flour. Not only is buckwheat flour gluten free but when you ‘activate’ or sprout the grain, enzymes are released which break down anti-nutrients and make the bread more nutritious and digestible.

Method

First, make the ‘chia egg’ by covering chia seeds with 9 tablespoons of filtered water in a small bowl, then leave to thicken in the fridge for 15 minutes.

Preheat the oven to 170C/gas 3. Line a loaf tin with unbleached parchment paper. Whisk the ‘chia eggs,’ honey, oil, courgette and banana together. Add the remaining ingredients and mix well. Pour into the loaf tin and bake for 45-60 minutes. Test by inserting a skewer into the loaf, if it comes out clean, then it’s done!

Top with chopped dates and walnuts and serve with sprouted nut butter – or whatever you fancy.

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Disclaimer

All material on this website is provided for information only and may not be construed as medical advice or instruction. No action should be taken based solely on the contents of this publication; readers should consult appropriate health professionals on any matter relating to their health and wellbeing.

Disclaimer

All material in this blog is provided for information only and may not be construed as medical advice or instruction. No action should be taken based solely on the contents of this publication; readers should consult appropriate health professionals on any matter relating to their health and wellbeing. The blog is intended as a sharing of knowledge and information from the research and experience of Laura Bond and Gemma Bond.

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